If you’ve ever wished for a comforting, velvety soup that feels like a warm hug on a chilly day, you’re in the right place. This Homemade Cream of Chicken Soup Recipe is a total game-changer, bursting with rich flavor and creamy goodness made from scratch. Unlike store-bought versions, this soup lets you control every ingredient, delivering a fresh, wholesome taste without any preservatives or mystery additives. It’s perfect for cozy dinners, a gentle lunch, or as the star base in countless recipes. Let me show you how easy and rewarding it is to whip up a batch!
Ingredients You’ll Need
Getting started is a breeze with ingredients that are pantry staples but carry big impact. Each item plays a crucial role in developing the soup’s silky texture, balanced flavor, and inviting aroma. Whether you’re a soup newbie or looking to perfect your technique, these components will help you nail it every single time.
- Unsalted butter (1/4 cup): The foundation for a luscious roux that thickens your soup perfectly without overpowering it.
- All-purpose flour (1/4 cup): Works hand-in-hand with butter to create the creamy base that gives this soup its signature body.
- Chicken broth (2 cups): Adds depth and savory notes, making the soup taste genuinely homemade and hearty.
- Whole milk or heavy cream (1 cup): Brings richness and smoothness, creating that velvety texture you crave.
- Onion powder (1/2 teaspoon): Infuses subtle sweetness and a rounded flavor without the worry of chopping fresh onion.
- Garlic powder (1/2 teaspoon): Provides a warm, aromatic hint that lifts the taste profile beautifully.
- Dried thyme (1/4 teaspoon): Adds an earthy, herbal touch that complements the chicken and creamy base wonderfully.
- Black pepper (1/4 teaspoon): Brings a gentle kick that balances the soup’s richness.
- Salt (1/2 teaspoon, optional): Enhances all the flavors—adjust to your preference or skip if your broth is already salty.
- Cooked, shredded chicken (1 cup, optional): Toss it in for extra protein and texture, turning this soup into a meal itself.
How to Make Homemade Cream of Chicken Soup Recipe
Step 1: Prepare the Roux
Start by melting the butter in a medium saucepan over medium heat. The butter should sizzle gently but not brown—this ensures a smooth base. Once melted, whisk in the flour steadily, stirring constantly. Keep whisking for about 1 to 2 minutes until the mixture turns a lovely golden color and smells nutty. This roux is key because it thickens the soup while developing a subtle toasted flavor that elevates the whole dish.
Step 2: Add the Liquids
Next, slowly pour in the chicken broth and the milk (or cream if you’re feeling indulgent) while whisking vigorously to prevent lumps. The gradual addition and continuous whisking help the soup develop a flawless, creamy texture. Once combined, bring your mixture up to a gentle simmer—watch it closely and stir often to keep it smooth and luscious.
Step 3: Season the Soup
Now to the magic of seasonings! Sprinkle in the onion powder, garlic powder, dried thyme, black pepper, and salt if you’re using it. These layers of faint but distinct flavors create that comforting, well-rounded taste that makes this soup unforgettable. Let it cook gently for 3 to 5 minutes until it thickens beautifully and all the spices have melded into the creamy base.
Step 4: Add the Chicken (Optional)
If you’re adding shredded chicken, stir it in now and let the soup cook for another 2 minutes. This warms the chicken through and gives the soup some lovely body, making it a satisfying main dish that’s also packed with protein. It’s perfect when you want a quick homemade fix without extra fuss.
Step 5: Serve or Store
Your Homemade Cream of Chicken Soup Recipe is ready to enjoy! Serve it immediately for the freshest taste, or let it cool and store it in an airtight container in the fridge for up to 3 days. It’s just as good reheated and even better when used as a base for other dishes like casseroles or pot pies.
How to Serve Homemade Cream of Chicken Soup Recipe
Garnishes
Simple garnishes can beautifully enhance your soup. A sprinkle of fresh chopped parsley brings a burst of color and fresh flavor, while a few croutons add delightful crunch. For extra indulgence, a dollop of sour cream or a drizzle of good-quality olive oil can elevate the texture and richness. These little touches make serving super fun and personalized.
Side Dishes
Pair this creamy chicken soup with crusty bread or warm garlic rolls to soak up every last spoonful. A crisp green salad or steamed veggies bring balance, offering freshness and crunch alongside the creamy, hearty soup. For a more filling meal, consider buttery mashed potatoes or a delicate rice pilaf—the options are endless and all delicious.
Creative Ways to Present
If you want to wow guests or make weeknight dinners feel extra special, try serving the soup in hollowed-out bread bowls. Individual ramekins topped with a sprinkle of shredded cheese and a light broil add an irresistible golden crust on top. You can even turn this soup into a creamy pasta sauce or use it as a base for casseroles to flex your culinary creativity.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Cream of Chicken Soup Recipe keeps beautifully in the fridge for up to three days. Store it in a sealed container to preserve its creamy texture and fresh flavors. Before serving again, give it a good stir and heat gently on the stovetop or microwave to maintain that perfect consistency.
Freezing
This soup freezes wonderfully, making it a fantastic make-ahead meal. Cool it fully, then transfer to a freezer-safe container or heavy-duty freezer bag. Label it with the date and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
When reheating your Homemade Cream of Chicken Soup Recipe, do so slowly over low to medium heat on the stovetop, stirring occasionally to prevent scorching or separation. If reheating from frozen, thaw overnight first and then warm gently. You might need to add a splash of milk or broth to bring back its luscious, creamy texture.
FAQs
Can I make this soup dairy-free?
Absolutely! Swap the butter for a dairy-free margarine or oil, and use a plant-based milk like almond or oat milk. Just make sure the milk is unsweetened and neutral in flavor for the best results.
Is shredded chicken necessary?
Not at all. The chicken is optional and can be left out if you want a lighter, vegetarian-friendly version. The soup will still be rich and flavorful thanks to the broth and seasonings.
Can I use leftover chicken?
Yes, leftover cooked chicken works perfectly in this soup. Just shred or chop it before stirring in for a quick and delicious meal.
How can I make this soup thicker?
If you prefer an even thicker soup, simply increase the flour amount slightly when making the roux, or let the soup simmer a bit longer to reduce and thicken naturally.
What other herbs can I add?
Fresh herbs like parsley, thyme, or rosemary add great freshness. You can experiment with dried herbs such as sage or marjoram too, depending on your flavor preferences.
Final Thoughts
Trust me, once you try this Homemade Cream of Chicken Soup Recipe, you’ll wonder how you ever settled for canned versions. It’s an easy, versatile treat that warms the soul and lifts any meal. So go ahead, gather your ingredients, and make a pot today—you’re going to love how comforting and delicious homemade can be!
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Homemade Cream of Chicken Soup Recipe
- Total Time: 15 minutes
- Yield: 3 servings 1x
Description
This homemade cream of chicken soup is a rich and comforting recipe perfect for enhancing casseroles, casseroles, or enjoying as a creamy, hearty soup. Made from a simple roux base with chicken broth, milk, and flavorful seasonings, it’s easy to prepare in just 15 minutes and can be customized with cooked shredded chicken for extra protein and texture.
Ingredients
Base Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
Seasonings
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (optional)
Optional
- 1 cup cooked, shredded chicken (optional)
Instructions
- Prepare the Roux: Melt the unsalted butter in a medium saucepan over medium heat. Once melted, whisk in the all-purpose flour continuously for 1 to 2 minutes until the mixture becomes golden in color and bubbly, ensuring the raw flour taste cooks out.
- Add the Liquids: Gradually pour in the chicken broth and whole milk or heavy cream while whisking constantly to prevent any lumps. Bring this mixture to a gentle simmer, continuing to stir to maintain smoothness.
- Season: Stir in the onion powder, garlic powder, dried thyme, black pepper, and salt if using. Let the soup cook for 3 to 5 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Add Chicken (Optional): Fold in the cooked shredded chicken into the thickened soup and cook for an additional 2 minutes to warm through and integrate flavors well.
- Serve or Store: Serve the cream of chicken soup immediately while hot, or allow it to cool before transferring into an airtight container. It can be stored in the refrigerator for up to 3 days for later use.
Notes
- Use whole milk for a lighter soup or heavy cream for a richer, creamier texture.
- Shredded chicken is optional but adds protein and makes the soup more filling.
- Adjust seasoning to taste, especially the salt, based on the saltiness of the chicken broth used.
- This soup works perfectly as a base for casseroles or comfort food recipes.
- Reheat gently on stovetop or microwave to avoid curdling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
